Cheese custard buns (guers)

The recipe for cheese custard buns includes wheat flour (I have the highest grade, but you can first), milk (any fat content), drinking water, chicken eggs (I have 3 very large ones), butter, as well as a little salt. You can take the cheese at all (such as Russian, Dutch, Slavokhonsky, Suluguni and the like) that melts well. But it will be even more tastier and fragrant if the cheese is used fragrant (Parmesan, Gruyer).

We take a small saucepan (preferably with a thick bottom) or a stewpan, pour milk and water into it.

We put butter there (it is best soft so that it melts faster, but this is not fundamentally), a pinch of salt and put everything on fire.

We give the liquids to warm up and completely melt the oil. We bring everything to a boil, not forgetting to stir so that the milk does not stick to the bottom.

Now, interfering with the mass in circular movements, we fall into the pan at once all the flour. This is important — so there will be no lumps in the custard test.

Constantly kneading and not taking off the dishes from the fire (below the average), we must get an absolutely homogeneous and smooth dough. I would say that in the process of brewing a thick and such dense lump of dough is formed. Now we need to dry the dough (for another 2 minutes on fire below the average), for which constantly kneading it with a spatula, we wait until a thin crust of dried dough is formed at the bottom of the dishes. At the same time, the lump itself will begin to lag behind the walls and bottom of the saucepan. This is also important in the preparation of custard dough for eclairs and profitroles.

All — the process of brewing the dough is completed, it needs to be a little cool. To do this, it is most convenient to shift the lump into another dish, which is advisable to cool in advance.

We break a lump of dough with a spatula or whisk so that it cools faster to a very warm state (not hot!). If you start introducing chicken eggs into a hot dough, they can curl up and nothing will work out.

Now, one (!) We introduce raw chicken eggs into custard dough. After each, knead the dough very carefully with a spoon or spatula to achieve homogeneity. In this recipe, I use 3 chicken eggs, the size of more than average (75-80 grams each). You may need from 3 to 6 eggs — it all depends on their size. That is why, after adding a third or fourth egg to the dough, focus on the consistency of the resulting mass. If you understand that the dough is still too thick and difficult to mix, add another egg. But not all at once, but break it into the bowl in advance and add a little. It may be necessary for the entire egg, and perhaps a third or half. It is important to stop in time, otherwise the dough will be too liquid.

Since the consistency of the custard dough depends on many factors (for example, the quality and humidity of wheat flour, the size of chicken eggs), you must understand what to expect as a result. The finished custard dough should be completely smooth, brilliant and be without lumps. It is not dense and not liquid — it slips from the shoulder blade with a heavy wide ribbon. If, for example, you will make the custard dough too thick, it will not only be difficult to put it out of the culinary bag, but the products themselves will not rise poorly, they will be too dry and hard. When preparing an overly liquid dough, guns will blur to a baking sheet and will not be able to keep their shape.

Grind the cheese on a fine grater.

Add it to the already cooled custard dough.

Mix everything thoroughly so that the cheese evenly spread over the dough.

It remains only to bake the custard cheese buns of the guns. To do this, we cover the baking sheet with parchment paper and with the help of two teaspoons we put the dough on paper, giving the hills a more or less neat shape. Just do not forget that during the baking the buns will grow strongly, so do not put the dough too close to each other.

We bake cheese guns in a preheated oven at 190 degrees at an average level of about 30-40 minutes. The cooking time of custard buns depends on the features of the oven.

Ready -made cheese buns should be light, dry, beautiful golden color. After baking, they do not lose their shape and do not deform — that is, they do not change in any way.

You see, custard buns is almost hollow inside, while they have a crisp and soft internal walls.

Try and you cook these wonderful cheese guns. They can be eaten just like that, serve to the first dishes or use as a basis for snacks, simply filling the workpieces with a bloom.